Go Back
–+ servings
Thai beef curry with aubergine and onions served with jasmine sticky rice, red and green chillies on a silver leaf shaped plate
Print
5 from 28 votes

Thai Green Beef Curry

A super Quick and Easy Green Curry recipe. This Thai Green Beef Curry is the best authentic Asian recipe. It uses strips of steak, coated in green curry paste (shop-bought but you can make own if you wish) With coconut milk and extra chillies added if you like it spicy? (optional) Ready to be served up with Sticky Jasmine Rice in only 15 minutes!
Prep Time5 minutes
Active Time10 minutes
Total Time15 minutes
Course: Dinner, Main Course
Cuisine: Asian, Thai
Keyword: 15 minute meal, aubergine, beef strips, coconut milk, eggplant, thai curry, thai dinner
Yield: 4 People
Calories: 565kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 1 small Aubergine (Eggplant) chopped into cubes
  • 2 small Onions cut into wedges
  • 1 tablespoon Vegetable oil Can sub for any oil
  • 50 g (small tub) Green Curry Paste we used Blue Dragon, you can make your own if prefered?
  • 500 grams (1 lb) Steak Cut into Strips (see blog post for best cuts to use)
  • 400 ml (1 can) Coconut milk see info on the blog post, about substituting with light coconut milk
  • 2 tablespoon Fish Sauce
  • 1 tablespoon Brown Sugar
  • 3 Red &/or Green Chillies OPTIONAL - Remember the green paste already has chilli in it, but it is mild!) We use 3 extra birds eye chillies to make it medium-hot.
  • ½ tbsp Fresh Ginger Finely chopped
  • 4 Curry Leaves Substitute with lime or bay leaves
  • Handful Fresh Basil Chopped to garnish

Instructions

  • Make sure you have chopped, weighed out and prepared everything before you start!
    Also, start cooking rice now. Check out our Jasmine Sticky Rice for how to make it perfectly every time.
    Jasmine Sticky Rice served in a black bowl with red chilli on top
  • Bring a pan of water to the boil, wait for it to bubble furiously before adding the sliced aubergine (eggplant) and onions.
    1 small Aubergine (Eggplant), 2 small Onions
    Chopped onion and aubergine being put into a silver pot of boiling water to blanch the veg
  • After only 2 minutes of cooking, drain and rinse in a colander with the cold water tap, until cold. Set aside. (This process is called blanching)
    Chopped onion and aubergine being cooled down with cold water in a silver colander
  • Heat oil in a pan, add the thai green curry paste and stir for 1 minute it will melt down as it heats.
    1 tablespoon Vegetable oil, 50 g (small tub) Green Curry Paste
    Cooking the Green curry paste in a cast iron pan
  • Add beef steak strips, flick the beef strips with a spatula to cover with green curry paste for only 1 minute. It will still be pink, do not wait for it to brown, it will continue to cook in the next steps).
    500 grams (1 lb) Steak
    Cooking the beef strips in with the curry paste in a cast iron pan
  • Pour coconut milk into the pan with fish sauce and sugar. Stir through and bring to the boil.
    400 ml (1 can) Coconut milk, 2 tablespoon Fish Sauce, 1 tablespoon Brown Sugar
    Coconut milk and fish sauce being poured into the curry in a cooking in a cast iron pan
  • Add the previously blanched aubergine and onions into the pan, stir through.
    1 small Aubergine (Eggplant), 2 small Onions
    Blanched onions and aubergine being added to the Thai Green Beef curry
  • Turn heat down to medium and add ginger, curry leaves and extra chillies (if using). Simmer for the final 2 minutes.
    ½ tablespoon Fresh Ginger , 4 Curry Leaves, 3 Red &/or Green Chillies
    Chopped red chillies, ginger and curry leaves being added to the thai beef curry
  • Add a handful of chopped fresh basil.
    Handful Fresh Basil
    Thai Green Beef Curry garnished with chopped red chillies and coriander
  • Serve with rice or noodles, and extra chillies (if wanted).
    Thai Green Beef Curry served with jasmine rice in a green bowl

Video

Nutrition

Calories: 565kcal | Carbohydrates: 21g | Protein: 25g | Fat: 45g | Saturated Fat: 33g | Cholesterol: 61mg | Sodium: 779mg | Potassium: 899mg | Fiber: 7g | Sugar: 13g | Vitamin A: 79IU | Vitamin C: 29mg | Calcium: 54mg | Iron: 4mg